Cabbage and Potatoes
I started making this recipe during a winter where it seemed like I had bought cabbage every week. Not because I had a great plan for it. Cabbage was cheap, lasts forever in the fridge and for some reason always found its way into my shopping cart. Potatoes came for the same reason.
One afternoon I looked at the two of them sitting on the counter and said, ‘Dinner’s not going to magically appear by itself. So I pulled out my slow cooker. I cut the cabbage into rough pieces, chopped the potatoes into chunks, added a few simple ingredients and put the lid on. And that was that.
There are no complicated steps. No special cooking skills required. Just plain food doing what plain food does best. A few hours later the smell started to waft through the house. While it cooked the cabbage softened and got a little sweet. The potatoes became tender and absorbed all the flavor that surrounded them. Every time I walked through the kitchen I’d lift the lid for a quick peek although I knew nothing needed my attention.
The toughest part of this recipe is the waiting. Come dinnertime, it all came together into a warm, comforting dish that was so much more satisfying than the ingredient list would suggest. The potatoes got soft and buttery and the cabbage added a mellow flavor that balanced everything out nicely.
The first time I made it was with sausage. The next day I ate the leftovers with roast chicken. Made it again a couple days later. That’s usually how recipes get a permanent place in my kitchen. No fancy ingredients or dramatic presentation needed. They just have to taste good and make life a little easier.
Why You’ll Love This Recipe
- All you need are four ingredients.
- The slow cooker does most of the work.
- It’s easy on a tight grocery budget.
- It goes well with so many main dishes.
- It provides simple comfort without much effort.
Ingredients:
- 1 medium head of cabbage, cut up
- 2 lbs potatoes, diced
- ½ cup melted butter
- 1 package onion soup mix
Directions
Step 1: Prep the veggies
- Chop the cabbage into chunks.
- Cut up the potatoes in pieces of even size.
Step 2: Pack your slow cooker
- Add the potatoes and the cabbage to the slow cooker.
- Sprinkle the onion soup mix on top of the veggies.
- Drizzle with melted butter.
Step 3: Mix
- Combine everything gently so the seasoning and butter coat the vegetables.
Step 4: Fry
- Cover and cook:
- LOW 6 to 7 hours HIGH 3 to 4 hours
- Towards the end check the potatoes. They should be tender enough to be able to pierce them with a fork.
Step 5: Serve
- Give it one final stir.
- Spoon into bowls or on plates and serve hot.
Little Kitchen Memos
- Yukon Gold potatoes add a creamy texture to this dish.
- If you like a little extra flavor, add black pepper before serving.
- These potatoes and cabbage make a great match for smoked sausage.
- Leftovers reheat well and often taste better the next day.
Conclusion
This recipe reminds me that some of the best meals come from the most ordinary ingredients. A head of cabbage and some potatoes might not seem all that interesting at first, but give it a little time and they turn into something warm, filling, and really comforting. And honestly, those are the recipes I keep making time and again.
